Step 1

Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Put about a cup of powdered sugar in a small bowl and set aside.

Step 2

Cream the vegan buttery spread, vanilla extract, applesauce, salt, and granulated sugar.

Step 3

Reduce the mixer speed to low, and add the gluten free flour a half cup at a time, untill it is all incorporated. The dough will be very thick.

Step 4

Turn the mixer off and stir in the chocolate chips.

Step 5

Roll the dough into one inch balls and place on the cookie sheet.

Step 6

Bake at 325 degrees for 18-23 minutes, until the balls are golden brown on the bottom.

Step 7

Remove from oven and let cool for about 15-20 minutes before rolling.

Step 8

While the cookies are warm, roll them in the powdered sugar. Let the cookies cool fully, then roll in the powdered sugar again to get a nice white coating.

Step 9

Store in an airtight container.